"You have a very nice home."
Thank you very much. It was an 8 year effort between finding the right lot to build on, me designing the house then tweaking the design after finding the lot, waiting for the economy to recover so we could get a reasonable sale price for our other house, then me resigning my job to focus full time on building this one. It's an interesting design and a lot of people ask "what were you thinking??". Well, we were thinking about what WE wanted in our forever home, not what somebody else thought we should have. The foundation for the house is 6,200 square feet, is 116 feet front to back, and 75 feet wide. All of that foundation though and finished space is only 3,800 square feet. Not small by any means but not palatial either. In that 3,800 s.f. though is only 3 bedrooms and 2 1/2 bathrooms....they are just huge rooms and there is no formal living room. I have a 1,500 square foot (7 1/2 car) attached garage and a 1,000 square foot covered patio. That's where all of the foundation space is taken
"Would you mind sharing the recipe for the spicy pickled garlic? I think that would be a winner for my family."
Absolutely!! Please remember though that we have Steve @Steve H to thank for this. He worked for quite a while getting it exactly how he wanted it to be and it's outstanding!! Here ya go:
1 quart cider vinegar
3/4 cup Franks hot sauce
2 tsp dried minced onions
2 tbs red pepper flakes
2 tbs cayenne pepper
1 tbs white pepper. Or black. I was out of the latter.
2 tsp franks dried spice
2 tsp powdered garlic
2 tbs sea salt
(Note: My little grocery store did not have the franks dried spice so I used an equal amount of Tabasco sauce)
Mix all ingredients into a saucepan and simmer till well blended. Turn exhaust fan on high!! The aroma is quite strong.
Here is the link that Steve sent me for his sausage project using this brine. It's a fun read and may get the cogs turning for other stuff to play with
https://www.smokingmeatforums.com/threads/pickled-and-i-hope-hot-sausage.286725/#post-1953350
Well....I gotta go cut the grass. That didn't get done Saturday.
Robert
Thank you very much. It was an 8 year effort between finding the right lot to build on, me designing the house then tweaking the design after finding the lot, waiting for the economy to recover so we could get a reasonable sale price for our other house, then me resigning my job to focus full time on building this one. It's an interesting design and a lot of people ask "what were you thinking??". Well, we were thinking about what WE wanted in our forever home, not what somebody else thought we should have. The foundation for the house is 6,200 square feet, is 116 feet front to back, and 75 feet wide. All of that foundation though and finished space is only 3,800 square feet. Not small by any means but not palatial either. In that 3,800 s.f. though is only 3 bedrooms and 2 1/2 bathrooms....they are just huge rooms and there is no formal living room. I have a 1,500 square foot (7 1/2 car) attached garage and a 1,000 square foot covered patio. That's where all of the foundation space is taken
"Would you mind sharing the recipe for the spicy pickled garlic? I think that would be a winner for my family."
Absolutely!! Please remember though that we have Steve @Steve H to thank for this. He worked for quite a while getting it exactly how he wanted it to be and it's outstanding!! Here ya go:
1 quart cider vinegar
3/4 cup Franks hot sauce
2 tsp dried minced onions
2 tbs red pepper flakes
2 tbs cayenne pepper
1 tbs white pepper. Or black. I was out of the latter.
2 tsp franks dried spice
2 tsp powdered garlic
2 tbs sea salt
(Note: My little grocery store did not have the franks dried spice so I used an equal amount of Tabasco sauce)
Mix all ingredients into a saucepan and simmer till well blended. Turn exhaust fan on high!! The aroma is quite strong.
Here is the link that Steve sent me for his sausage project using this brine. It's a fun read and may get the cogs turning for other stuff to play with
https://www.smokingmeatforums.com/threads/pickled-and-i-hope-hot-sausage.286725/#post-1953350
Well....I gotta go cut the grass. That didn't get done Saturday.
Robert
